Vegetarian Loaded Patacones

Ingredients

• 1 recipepatacones (see linked recipe)
• 1 recipehogao (see linked recipe)
• to tasteColombian beans, or 1 can of pinto or kidney beans
• ½tomato, finely chopped (only if using canned beans)
• to tastesalt and pepper
• to tasteshredded mozzarella cheese (omit or use plant-based cheese for a vegan version)
• 1 largeavocado, mashed
• ½tomato, finely chopped
• 1 smallonion, finely chopped
• juice of 1lime
• to tastefresh coriander, finely chopped

Instructions

1. 1

   Make the patacones

   Prepare the patacones according to the linked recipe.

2. 2

   Cook the hogao

   Make the hogao following the linked recipe.

3. 3

   Warm the beans

   Heat your chosen beans in a pan. If using canned beans, add half a finely chopped tomato, then season with salt and pepper.

4. 4

   Mix the guacamole

   Combine the mashed avocado, half a chopped tomato, the finely chopped onion, lime juice and coriander. Season with salt and pepper.

5. 5

   Load the patacones

   Top each patacon with a layer of hogao, beans and guacamole. Sprinkle with mozzarella.

6. 6

   Serve straight away

   Serve while hot. Eat the patacones soon after loading, as the toppings soften them. The hogao, beans and guacamole can be stored in separate sealed containers in the fridge.

What are loaded patacones?

Patacones are flattened, fried green plantain, a familiar preparation in Colombian cooking and elsewhere in Latin America. This version makes them a meal by piling on hogao, beans, fresh guacamole and cheese.

The contrast is what makes the combination work: crisp plantain and warm, savoury toppings meet cool, lime-bright avocado. Since the patacones are the base, assemble them just before eating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 17g protein, 91g carbs, 31g fat.

The plantain and beans provide most of the carbohydrates, while avocado and any frying oil used for the patacones contribute much of the fat. Beans and mozzarella contribute protein, though the exact amounts depend on the linked recipes and how much of each topping is used. Add a simple salad or other fresh vegetables alongside for a more varied plate.

The patacone base

Patacones: follow the linked recipe for the plantain base, including its frying and flattening instructions. The loaded toppings are substantial, so keep the finished pieces intact and handle them gently.

Hogao and beans

Hogao: this Colombian tomato-and-onion sauce brings a cooked, savoury layer to the topping. Make it using the linked recipe rather than adding extra ingredients here.

Beans: Colombian beans are listed as one option, with canned pinto or kidney beans as alternatives. The extra chopped tomato is specified only for canned beans; warm the beans and season them before assembling.

Keep the guacamole fresh

Avocado: mash it with the finely chopped tomato, onion, lime juice and coriander. The lime adds brightness to the rich avocado and helps the topping taste lively alongside the warm beans.

Seasoning: add salt and pepper to the guacamole, then taste it before topping the patacones. Chop the onion and tomato finely so they sit neatly on the plantain.

Assemble for contrast

Layer: spread hogao over each patacon, then add beans and guacamole. Finish with mozzarella, or leave it out or use plant-based cheese for a vegan version.

Timing: have the toppings ready before you load the patacones. The moist toppings soften the crisp plantain, so serve them as soon as they are assembled.

What to serve alongside

These loaded patacones are intended to be a complete, filling plate. If you want something alongside, serve a simple fresh salad or extra lime wedges without adding another rich topping.

Recipe notes & tips

• Prepare the patacones and toppings before assembling so the base does not sit under moist ingredients.
• Use the extra chopped tomato only when you choose canned beans.
• Season the beans and guacamole separately, tasting each before layering.
• Keep the onion and tomato finely chopped so the guacamole is easy to spread.
• For a vegan version, omit the mozzarella or choose plant-based cheese.

Variations

• Vegan topping: leave out the mozzarella or replace it with plant-based cheese.
• Pinto beans: use canned pinto beans and add the specified half tomato.
• Kidney beans: swap in canned kidney beans and warm them with the chopped tomato.
• More lime: serve lime wedges alongside for extra brightness at the table.

Common mistakes to avoid

• Assembling too early: the toppings soften the patacones, so load them just before serving.
• Skipping the bean seasoning: taste the warmed beans and add salt and pepper before layering.
• Adding tomato to every bean option: the recipe calls for it only when using canned beans.
• Overloading each base: use a manageable layer of each topping so the patacones are easier to eat.

How to store

Loaded patacones do not keep well, so serve them as soon as they are assembled. Store the hogao, beans and guacamole separately in sealed containers in the fridge; reheat the hogao and beans before serving, and use the guacamole promptly.

Frequently asked questions